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French students dazzle Darlington palates
Nov 19, 2003 8:00 AM
By Stefan Eady - Faculty
Students in Upper School French classes and French Club members served delicious French food for the whole campus to taste in mid-November as part of National French Week. Food detail was evenly distributed.
Charlotte Saxon’s French 1 and 2 classes brought all the paper goods, drinks, bread loaves, and croissants. Nathalie Welch’s French 2H, 3, 3H, 4H, and AP classes brought drinks, entrees, and desserts. Favorite recipes were bruschetta, quiches, carpaccio de boeuf, crème brûlée, Alsatian choucroute, Swiss cheese fondue, sablés of Normandy, crêpes, Roquefort flan, apple croissants, French Polynesia fruit punch with paper umbrellas, croissants, Nutella, Brie, Camembert with baguettes, and Orangina. James Clark, Sage, lent tables, tablecloths, and serving plates and mothers and heads of house let students use their kitchen to concoct their goodies.
Student comments tell the success of the event:
“The French Food Fair is the best way to learn about ‘la cuisine francaise.’ It’s a pity that it is just once a year.”—Nora Zaremba, junior
“I tried carpaccio de boeuf for the first time and was surprised to find that I really liked it. French food is more than just crêpes.”—Lauren Kaufman, senior
“I liked the fondue the most, because it was hot and everything else was cold. It was really great and I liked that everyone was somehow involved.”—Johanna Griesshammer, junior
“The feedback on our carpaccio de boeuf, which some thought looked suspicious, was overwhelming.”—Anja Knabe-Paulsen, French Club president and senior
“All French students worked hard to prepare dishes ranging from desserts to entrees to drinks. A special thanks to the student body for such a high consumption rate.”—Meggin Roberts, event co-chairperson and senior
Charlotte Saxon’s French 1 and 2 classes brought all the paper goods, drinks, bread loaves, and croissants. Nathalie Welch’s French 2H, 3, 3H, 4H, and AP classes brought drinks, entrees, and desserts. Favorite recipes were bruschetta, quiches, carpaccio de boeuf, crème brûlée, Alsatian choucroute, Swiss cheese fondue, sablés of Normandy, crêpes, Roquefort flan, apple croissants, French Polynesia fruit punch with paper umbrellas, croissants, Nutella, Brie, Camembert with baguettes, and Orangina. James Clark, Sage, lent tables, tablecloths, and serving plates and mothers and heads of house let students use their kitchen to concoct their goodies.
Student comments tell the success of the event:
“The French Food Fair is the best way to learn about ‘la cuisine francaise.’ It’s a pity that it is just once a year.”—Nora Zaremba, junior
“I tried carpaccio de boeuf for the first time and was surprised to find that I really liked it. French food is more than just crêpes.”—Lauren Kaufman, senior
“I liked the fondue the most, because it was hot and everything else was cold. It was really great and I liked that everyone was somehow involved.”—Johanna Griesshammer, junior
“The feedback on our carpaccio de boeuf, which some thought looked suspicious, was overwhelming.”—Anja Knabe-Paulsen, French Club president and senior
“All French students worked hard to prepare dishes ranging from desserts to entrees to drinks. A special thanks to the student body for such a high consumption rate.”—Meggin Roberts, event co-chairperson and senior
